Rice and herb stuffed peppers with cheddar and tomato
Sweet roasted peppers filled with herby tomato rice and melted cheddar. A pretty, easy dinner that is low FODMAP and meat free.
- Time1 hr 5
- LevelEasy
- Costabout £1.70 a head
- Oven190°C (170°C fan)
Ingredients
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Method
- 1
Heat the oven to 190°C (170°C fan). Place the pepper halves cut side up in a large baking dish and drizzle with half the oil. Roast for 15 minutes.
15 min - 2
Meanwhile, cook the rice in boiling salted water for 10 minutes. Drain.
10 min - 3
Heat the rest of the oil in a pan. Fry the courgette for 4 minutes, then stir in the tomato purée, paprika and oregano. Add the tomatoes and simmer for 8 minutes.
12 min - 4
Stir the rice, half the basil and half the cheddar into the tomato mix. Season well.
- 5
Fill the peppers with the rice mixture and top with the remaining cheddar.
- 6
Bake for 25 minutes until the peppers are soft and the cheese is golden. Scatter with the rest of the basil.
25 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.